SO I'd like your opinions on my cream base. This is what I find myself using anyways so I figured I'd pre mix it to allow a little head start on a steep with the creams, it also saves space while mixing so I don't have to have as many bottles out. I also made one for berry/strawberry, and I've tried them successfully with 8% berrybase, 4% strawbase and 4% creambase. Worked out well. Anyways, I liked this more than milkstone as it is "updated" with FLV flavors. I freaking love FLV cream. Yum.
- 10% Marshmallow FA
- 5% Marshmallow TFA
- 2.5% Coconut FLV
- 22.5% Cream FLV
- 20% Bavarian Cream TFA
- 10% Sweet Cream CaP
- 10% Sweet Cream TFA
- 20% Cream Fresh FA
If you want my strawbase and berrybase I can post it in the comments, though they require a lot lol.
I like the looks of this and the strawstone. Tell me about ornberry
Ornberry? .-.
> If you want my strawbase and ornberrybase I can post it in the comments, though they require a lot lol.
I'd like to know more about this ornberrybase.
I[d be interested in seeing the strawbase
- 25% Strawberry TFA
- 25% Strawberry Ripe TFA
- 12% Strawberry Shisha INW
- 12% Strawberry FA
- 12% Strawberry FLV
- 10% Sweet Strawberry CaP
- 1.5% Lemon TFA
- 1.5% Juicy Lemon CaP
- 1% Lemon FE
Use at 1-2% to accentuate berries and to add sweetness, 3-5% for a background note, and 5-8% for a main note.
Hey, someone else who uses INW Shisha flavors! Very good. Do you really find it's necessary to add all six strawberries? FA Strawberry for example overwhelms pretty much anything (not those lemon flavors though--you have to beat those down with a different-flavored stick like you did here to get them to be vapable IMO) above 4-5% or so. Did you build this ingredient by ingredient or did you just throw all of them in together, because I think you could save yourself time and money if it's the latter case.
Looks like a good base. Would work well in yogurt, milk, ice cream, and perhaps cheesecake applications.
I'm thinking about trying in a cheesecake. Possibly a mixed berry cheesecake.
- 2.5% of my Strawbase
- 1.5% creamstone
- 2% Graham Cracker Clear
- 1.5% Cheesecake (Graham Crust)
- 1.5% Raspberry INW *.5% Boysenberry FLV
- 3% Blueberry Cap
- .3% Bilberry FA
- and maybe 2% Vienna Cream, or Merengue. Idk
Sounds really good! I'd try get down like a single fruit flavor cheesecake profile down before going into mixed berry though. Perhaps just mix up the strawbase + maybe 1 extra fruit flavor in your cheesecake recipe than start building up from that if it came out good.
Also not sure if you tried it but I've heard some pretty good things about CAP's New York Cheesecake.
I forgot about that, I have that one! Haha. Anyways I know this berry profile well and I can't taste strawberry very well and ANY BLUEBERRY is EH by itself. I think I'll up the ras and take out the blueberry though and leave the rest to accentuate it. BTW should I leave the Graham crust and Graham Cracker and add the cap network cheesecake? What percentage? Thanks, champ!
I just thought I let you guys know that I made a berries n cream with my bases and it is mm mm mm preeemium af. I let this sit in my heat steeping setup for 96 hours. Fluctuates between 115-118F. I add nic after the heat steeping is done and I leave it sealed the whole time. IME, 24 hours in it= 3-5 days in a dark closet. I should mention I tried it right away and it was awesome then as well, possibly because the bases get a pre steep with the other ingredients. I honestly think soon I'll be doing what gremlindiy does with their juices and make a 30ml of the concentrates without the VG so I can mix my complex things up just like that. easy peezy what a sleeezy amirite
- 2% strawbase
- 8% berrybase
- 4.5% creamstone (thinking about doing 4% next time)
- 2% vanilla Swirl